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Fruit

frutta dettaglio

frutta img 1 trentino
 
Place of production
Province of Trento. DOP apples from the Val di Non are grown only in a limited area situated to the north-west of the province of Trento.
 
Product description
The Val di Non and Val di Sole are among the most suitable areas for Trentino apple cultivation. The brightness of these alpine valleys, with over 2,500 hours of sunshine a year (much more than other valleys), allows for superb ripening, which has a direct impact on the taste and smell of these apples. And then, of course, there's the soil, which has a decisive effect on the richness of the flavours; these valleys are the result of millennial changes to the dolomitic rocks that rise up all around. It is also the reason why apples from the Val di Non are so crunchy. And it is also the reason why the “Val di Non Apple” was the first, and so far the only, Italian apple that was awarded the DOP status. The Golden Delicious, in particular, has found its ideal growing terrain in the Val di Non and Val di Sole: sweet and crunchy, it owes its extraordinarily unique organoleptic properties and keeping ability to the mountain climate. The differences between day and night temperatures encourage the appearance of the famous "red blush" that testifies to the origin and quality of this product. As well as the Golden Delicious, there's also the Stark Delicious (the mythical red mountain apple, with a sweet and delicate flavour). The Renetta del Canada, on the other hand, finds its ideal habitat in a defined area of the region that brings out its sophisticated flavour and makes it very welcome at the table and perfect for juices and distilling.

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History / Traditions / Interesting Facts
Apple cultivation is not limited to the Val di Non and Val di Sole, but it is spread throughout the entire Province of Trento, including the Piana Rotaliana, Vallagarina, Alto Garda, Valle dei Mòcheni, Valsugana and Valli Giudicarie. Therefore, the apple is a “Trentino” fruit for all intents and purposes, with a uniqueness that is the result of years of tradition. For centuries, Trentino's farmers have carefully gathered, sorted and packed this very special product. All fruits possess properties that have beneficial effects on the human body, but the apple boasts many: it is rich in fibre, fructose and natural antioxidants, has few calories (only 50 per 100 g) and is a valuable ally in keeping the body free from a large number of diseases. Just remember the saying: “An apple a day keeps the doctor away”.
 
Contact information
APOT - Associazione Consortile Produttori Ortofrutticoli Trentini
T +39 0461 824001 -  info@apot.it
 
For more information
www.apot.it
 
News and events
http://www.pomaria.org

 
 

 
 
frutta img 2 trentino
 
Place of production
Province of Trento.
 
Product description
Berries (strawberries, blueberries, raspberries, etc.) and late cherries are cultivated throughout Trentino, from the Val di Non to Garda, with peak production in Valsugana and its side valleys—in particular, Valle dei Mòcheni, and the Altopiano di Piné. The high-quality fresh fruit is obtained by selecting only the tastiest varieties, aided by the unique environmental conditions. The Trentino region possesses all the most valuable qualities for the cultivation of currants, blueberries, blackberries and strawberries: light, slightly acidic soil, non-calcareous water and high temperature fluctuations between day and night.

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History / Traditions / Interesting Facts
For centuries, in Trentino, the small fruits of the forest were often left to nature, and considered an occasional treat. But then, demand grew to the point that the decision was made to cultivate them. In the early 1970s, in Sant’Orsola Terme, a small municipality in Valle dei Mòcheni, ten young producers had the insight to make the most of their land, which was poorly suited to the cultivation of the region's traditional crops (apples and grapes), creating job opportunities to stop the exodus from mountain communities. How? By exploiting the natural resources of a valley located at different altitudes and specialising in the cultivation of strawberries, berries and cherries, allowing even small areas, located in places that are hard to reach and cultivate, to be exploited. And so began the story of the Sant’Orsola Cooperative, an example of territorial development and harmonious balance between man and nature.
 
Contact information
Sant’Orsola, organizzazione di produttori agricoli specializzata nella produzione e vendita di piccoli frutti, fragole e ciliegie tardive
T +39 0461 518111 - info@santorsola.com
 
For more information
www.santorsola.com
 
News and events
http://www.pomaria.org
 
 
 
 
frutta img 3 emilia romagna
 
Place of production
Provinces of Ferrara, Bologna, Forlì, Rimini, Ravenna.
 
Product description
A fresh fruit product, available in several varieties with yellow or white flesh, obtained using traditional and environmentally friendly techniques through integrated production specifications.
The peaches, with a velvety skin, and nectarines, with a smooth, hairless skin, both with yellow or white flesh, are on the market from 10 June to 20 September. When released for sale, the Romagna peach and nectarine must possess the individual characteristics of the different varieties. Minimum dimensions are: a diameter of 67 mm, corresponding to a circumference of 21 cm; minimum sugar content of 11 degrees Brix.

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History / Traditions / Interesting Facts
Peach growing dates back to the 19th century when systems were put in place in the province of Ravenna for the cultivation of this fruit. The suitability of the Emilia Romagna region for fruit production is confirmed by the role it has played in the growth of specialist fruit production nationally and by the superior quantities it has produced since the war compared to other regions.
The fruit must be stored in a sealed paper bag at room temperature for 2 to 3 days. The bag must not be placed in the fridge (except when the fruit is ready to eat) because this stops the ripening process. Peaches are refreshing, diuretic and rich in nutrients. And finally, its juice is an excellent tonic for the skin of the face.
 
Contact information
Consorzio della pesca e nettarina di Romagna IGP
Centro Servizi Ortofrutticoli (CSO)
Via Bologna, 534 44040 Chiesuol del Fosso (Ferrara)
T + 39 0532 904511
F +39 0532 904520
 
 
 
 
frutta img 4 Calabria
 
Place of production
Ionian coast of the province of Reggio Calabria, from Villa San Giovanni to Gioiosa Jonica.
 
Product description
Highly fragrant. This fruit resembles an orange but has a bright yellow lemon colour. Over the past four centuries it has been the object of admiration, wonder and deep interest by botanists, doctors, researchers, chefs, wellness experts and famous perfume designers. It is of course the Bergamot of Reggio Calabria – the legendary "beg-armudi" or "pear of the lord". The uniqueness of the local climate and topography have fostered its development within a specific and limited area of Calabria. The tree grows to 3-4 metres in height and has oval-shaped leaves. The intensely fragrant flowers are white. The fruit, a little bigger than a grapefruit, varies in colour green to lemon yellow. Known primarily because of the use of its essential oil as a prime ingredient in high-end perfumery, bergamot scent has significant culinary properties. Ideal for lightening and attenuating flavours, it is an exceptional ingredient that leads to delicious new combinations. Extra virgin olive oil flavoured with bergamot can be used with simplicity and immediacy: just a drop will add flavour and a delicate aroma to many dishes.

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History / Traditions / Interesting Facts
When famous English traveller Edward Lear disembarked in Reggio Calabria on 27 July 1847, his reaction was such that he imagined he had entered "an immense garden ... a place of such delights as are few on earth." And it is in this garden, where history and culture have left indelible traces (Reggio was one of the first city-states founded by the Greeks), that the bergamot tree is grown. Little is known of the precise origins of the plant.
Bergamot oil extraction in Calabria began in the mid-seventeenth century and was long done using only the manual "sponge" process, whereby the fruit is cut in half, the pulp removed and the peel squeezed against a natural sponge to make the essence shoot out. In 1844 Nicola Barilla and Luigi Auteri developed a system for the mechanical extraction of bergamot oil – the first example of the "Calabrian machine".
In 2010 it was found that bergamot juice contains two active ingredients that inhibit the production of cholesterol in the blood. This finding aroused great interest from the medical science community and boosted the therapeutic role of bergamot.
 
Contact information
Region of Calabria - National and Community Programming Department
Mr. Tommaso Calabrò, T +39 0961 853178, t.calabro@regcal.it
Consortium of Bergamot
Via Nazionale 74 – 89134 San Gregorio - Reggio Calabria
T +39 0965 645170 - F +39 0965 644571, info@bergamottoconsorzio.it
 
For more information
Consorzio del Bergamotto  www.bergamottoconsorzio.it
Consorzio di Tutela del Bergamotto www.consorziodituteladelbergamotto.it
Unionberg  www.unionberg.it

 
 
 
 
frutta 5 sicilia madre terra
 
Place of production
Sicilian blood oranges: provinces of Catania, Syracuse, Enna, Ragusa.
Syracuse Femminello lemons: towns of Avola, Noto, Floridia, Solarino and Canicattini Bagni, in the province of Syracuse.
Valle dell’Anapo: towns of Sortino, Solarino, Syracuse, Lentini, Floridia, in the province of Syracuse.

Product description
The Sicilian Blood Orange owes its attractive colour to particular substances, called anthocyanins, the content of which varies according to the cultivar and the environmental conditions. The “Moro” orange is the one with the highest content of these substances and therefore the one with the deepest colour, followed by the “Sanguinello” and the “Tarocco”.
The Syracuse Femminello lemon is one of the most prized lemons in Italy and overseas, not only for its great organoleptic qualities, but also due to its constant availability on the market, as it flowers three times. The "Primofiore" is obtained from the winter flowering, with its strong fragrance and flavour; the "Maiolino" or "Bianchetto”, with a milder flavour and fragrance, is obtained from the spring flowering, and the "Verdello", with a sour fragrance and flavour, is obtained from the summer flowering.
The Valle dell’Anapo oval orange has a light-coloured, sweet and juicy pulp. It matures later than the other cultivars and this, together with its quality, make it popular in the large-scale retail trade.

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History / Traditions / Interesting Facts
Sicilian blood oranges are a feature of the territory facing Mount Etna, where the land is extremely fertile due to the presence of the volcano and a dry climate with extreme changes in daytime and night-time temperatures.
Syracuse Femminello lemons are an excellent fresh fruit, and their juice, pulp and rind are used to flavour ice-creams, biscuits and other foods. They are also used for the production of extremely high-quality essential oils.
Valle dell’Anapo oval oranges are grown in the terraced citrus groves along the banks of the river Anapo and its tributaries. The valley is a natural reserve and home to the Rocky Necropolis of Pantalica, a UNESCO World Heritage Site.
 
Contact information
Consorzio di Tutela Arancia Rossa IGP
Via S.G. La Rena, 30b - 95100 Catania
T +39 0957 232990 - aranciarossadisicilia@gmail.com

Consorzio del Limone di Siracusa IGP
Via De Caprio, 57 - 96100 Siracusa
T +39093138234 - info@limonedisiracusa.org

Società Cooperativa Agricola Ovale dell’Anapo
Via Pietro Gaetani 107 - 96010 Sortino (Siracusa)
 
 
News and events
“Limoniculture” festa del Limone IGP di Siracusa – settembre
 
 
 
 
 
Place of production
Towns of Bronte, Adrano and Biancavilla, in the province of Catania

Product description
The pistachio grows in bunches of elongated, slightly compressed nuts, around the size of an olive. It has a soft, crumbly shell and a single, light-green seed (producers call it "ruby-red on the outside, emerald green on the inside"). The Bronte pistachio (“green gold”) has peculiar characteristics which distinguish it from the pistachio nuts cultivated in other areas of Sicily or abroad: it is highly prized and popular on European markets and in Japan, due to its size and intense green colour.
The Bronte green pistachio is a plant containing highly nutritional substances, but also numerous active substances used in medicine. The anti free radicals action of its substances is used in treating many pathologies, such as cardiovascular diseases, arteriosclerosis, certain types of dementia, including Alzheimer's disease, and to improve the quality of life during ageing and in chronic illnesses. The pistachio nut has a high protein and fat content and the highest calorie count of dried fruits. Averagely, it contains around 20% proteins, 50/60% oil, sugars (particularly glucose), vitamins (particularly the precursor of vitamin E) and mineral salts. It has a high iron content (100 g. contain 7.3 mg, the same as half a kilo of beef!), calcium, phosphorus, potassium, zinc and magnesium.

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History / Traditions / Interesting Facts
The pistachio (from the Greek pistàkion) is a Mediterranean plant (Persia, Turkey), cultivated for its seeds, which are consumed directly and used in confectionery and to flavour cured meats. It was known and cultivated by the ancient Hebrews and considered a precious fruit even then. The word "pistachio" is mentioned for the first time in the Old Testament, in Genesis (origin-birth of the world) chapters 42/43, verse 11. Together with other plants highly appreciated at the time, the pistachio is depicted on the celebrated obelisk built on order of Assurbanipal I (king of Assyria, around 668-626 BC), in the city of Kolach. However, it was already known to the Eastern populations – the Babylonians, Assyrians, Jordanians and Greeks - as early as the III century BC, as a medicinal plant, a powerful aphrodisiac and antidote against the bites of poisonous animals. Pliny the Elder, author of Historia Naturalis, mentions Lucius Vitellius the Elder, Roman governor of Syria, as being responsible for introducing the plant into Italy and Spain, after the Roman conquests. The volcanic lands (called “sciare”) of Bronte are home to an extraordinary combination between plant and lavic earth which is fertilised continuously by the ash from Mount Etna, favouring the production of a fruit which, in terms of its flavour and aroma, is in a class of its own with respect to the rest of world production.
 
Contact information
Consorzio di Tutela del Pistacchio Verde di Bronte DOP
Piazza Nunzio Azzia 14 - 95034 Bronte
T +39 095 7723659 - info@consorziopistacchioverde.it
 
 
News and events
Sagra del Pistacchio a Bronte – settembre / ottobre
 
 
 
 
 
 
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